In this paper cavitation in extraction is studied. It occurs as a result of a decrease in pressure in a fast-flowing fluid to a certain critical value (hydrodynamic cavitation) or as a result of the passage of acoustic waves in the fluid (acoustic cavitation). The gas and vapor bubbles in the liquid increase infinitely and turn into large “cavitation bubbles”. The bubbles are formed by the dissolution of a gas in a liquid and decrease and disappear when the pressure reaches the critical pressure area. As a result, a “cavitation zone” is formed near the body through which the fluid circulates. At the boundary of the zone, the bubbles decrease very rapidly and a hydraulic shock occurs. The combination of such shocks results in a rumbling sound that is always accompanied by cavitation

The article presents the results of studies conducted at the Tashkent State Technical University (based on the research project № F-A-2018-029) to determine the temperature zones in the vibrating infrared dryer using thermal imaging during the primary processing of silkworm cocoons. To ensure a uniform temperature and maintain the quality of the final product, one of the important tasks is to determine the temperature zones at different points of the device and eliminate heat loss in it. On the basis of the obtained results of the study with the help of a thermal imaging device, the drawbacks of the infrared vibrating drying unit associated with the emitters and the flow of heat flow in the primary processing of cocoons were eliminated, and the optimum temperatures were determined and uniform processing of mulberry silkworm cocoons was ensured.

This article presents an experiment on drying mulberry silkworm type 3 cocoons using universal infra-red drying equipment. Three types of cocoons, Bombyx mori, Antheraea pernyi and Antheraea mylitta, were used as an object of research. A universal (convection) drying equipment with an infrared heat source was used, which allows a fairly wide variation of the operation and load parameters (chamber temperature °C and air speed up to ±0 °C). t1 = 70 °C, air velocity up to ω = 0,7 m/sec and the drying load volume Pc = 0,5 kg/m2. The parameters that ensure the maximum intensity of the drying process while maintaining the quality properties are: coolant temperature in drying equipment within t1 = 65 …75 °C and the air velocity, which gives the best performance with the lowest possible losses in the ranges of ω = 0,6 − 0,7 m/sec.